This document provides information about a homebrewing club meeting focused on specialty IPAs. It discusses the 2015 BJCP style guidelines for IPAs, including new subcategories. Commercial examples of different specialty IPAs like white, red, and Belgian IPAs are tasted and described. Tips are provided for brewing specialty IPAs and entering them in competitions following the new guidelines.
The document provides an overview of Orchestra Software and its OrchestratedBEER solution built on SAP Business One. It describes the challenges breweries face with disconnected systems and siloed information and how the integrated OrchestratedBEER solution addresses these issues by connecting key business functions like accounting, inventory, production, supply chain, and sales. It also summarizes the implementation process for transitioning customers to the new system.
Canada Pure offers comprehensive solutions for establishing microbreweries, including equipment, process technology, recipes, marketing support, and staff training. With over four decades of experience and in partnership with Prodeb Brewery Technology of Belgium, Canada Pure provides turnkey projects from concept to completion. A range of equipment options are available to suit different production needs.
Cadejo Brewing Company started producing craft beer two years ago in El Salvador, focusing on quality and variety. The major steps in craft brewing include malted barley and grains being crushed and extracted for sugars, boiling the extract with hops and yeast, fermenting the mix in vessels, and packaging the beer with a six month shelf life. Cadejo produces several craft beers like a Belgian White Ale, Irish Stout, Wheat American Pale Ale, Red Ale, and Honey Blonde Ale ranging between 4.6-5.3% alcohol.
Heineken Strategy Analysis and DiscussionRui Barata
This document outlines Heineken's strategic analysis and formulation. The strategic analysis section includes a PEST analysis, segmentation of the beer market, an analysis of Heineken's attractiveness and key success factors in segments, identification of strategic groups, an analysis of Heineken's resources and core competencies, and an analysis of strategic fit. The strategic formulation section proposes Heineken's vision, mission, objectives, products-market evolution strategy, vertical integration opportunities, internationalization approach, organizational development needs, and organizational structure. Recommendations include a new SWOT analysis and strategic initiatives around market expansion, diversification, and anticipating increased regulation.
American Light Lager is a very pale, highly carbonated beer intended to have minimal flavor. It has a low malt aroma that may include grain or corn characteristics. Hop aroma and flavor are slight or none, while fermentation produces little to no yeast character beyond a possible light apple fruitiness. The beer has a neutral palate, crisp and dry finish, and is meant to be consumed very cold for maximum refreshment with minimal flavor. Popular examples include Miller Lite, Bud Light, and Coors Light.
This document provides information about a beer tasting event featuring various styles of beer organized by hop variety and type. It includes a list of over 60 beer styles grouped into categories like pale ale, IPA, wheat beer and more. For each tasting, it notes the name, ABV, style and brewer of 2 sample beers and includes a brief description or quote about each. It also discusses different varieties and uses of hops as well as techniques like dry-hopping and using a Randall.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
The document provides a history of beer from 7,000 BC to modern day. It discusses key developments like the oldest evidence of fermented drinks in 7,000 BC, written beer recipes in 3,000 BC Sumerian tablets, and the German Beer Purity Law of 1516. It also covers main beer ingredients like malt, hops, water and yeast and styles like ales, lagers, and various beer types. Various regions, styles and serving methods are outlined.
The document provides an overview of Orchestra Software and its OrchestratedBEER solution built on SAP Business One. It describes the challenges breweries face with disconnected systems and siloed information and how the integrated OrchestratedBEER solution addresses these issues by connecting key business functions like accounting, inventory, production, supply chain, and sales. It also summarizes the implementation process for transitioning customers to the new system.
Canada Pure offers comprehensive solutions for establishing microbreweries, including equipment, process technology, recipes, marketing support, and staff training. With over four decades of experience and in partnership with Prodeb Brewery Technology of Belgium, Canada Pure provides turnkey projects from concept to completion. A range of equipment options are available to suit different production needs.
Cadejo Brewing Company started producing craft beer two years ago in El Salvador, focusing on quality and variety. The major steps in craft brewing include malted barley and grains being crushed and extracted for sugars, boiling the extract with hops and yeast, fermenting the mix in vessels, and packaging the beer with a six month shelf life. Cadejo produces several craft beers like a Belgian White Ale, Irish Stout, Wheat American Pale Ale, Red Ale, and Honey Blonde Ale ranging between 4.6-5.3% alcohol.
Heineken Strategy Analysis and DiscussionRui Barata
This document outlines Heineken's strategic analysis and formulation. The strategic analysis section includes a PEST analysis, segmentation of the beer market, an analysis of Heineken's attractiveness and key success factors in segments, identification of strategic groups, an analysis of Heineken's resources and core competencies, and an analysis of strategic fit. The strategic formulation section proposes Heineken's vision, mission, objectives, products-market evolution strategy, vertical integration opportunities, internationalization approach, organizational development needs, and organizational structure. Recommendations include a new SWOT analysis and strategic initiatives around market expansion, diversification, and anticipating increased regulation.
American Light Lager is a very pale, highly carbonated beer intended to have minimal flavor. It has a low malt aroma that may include grain or corn characteristics. Hop aroma and flavor are slight or none, while fermentation produces little to no yeast character beyond a possible light apple fruitiness. The beer has a neutral palate, crisp and dry finish, and is meant to be consumed very cold for maximum refreshment with minimal flavor. Popular examples include Miller Lite, Bud Light, and Coors Light.
This document provides information about a beer tasting event featuring various styles of beer organized by hop variety and type. It includes a list of over 60 beer styles grouped into categories like pale ale, IPA, wheat beer and more. For each tasting, it notes the name, ABV, style and brewer of 2 sample beers and includes a brief description or quote about each. It also discusses different varieties and uses of hops as well as techniques like dry-hopping and using a Randall.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
The document provides a history of beer from 7,000 BC to modern day. It discusses key developments like the oldest evidence of fermented drinks in 7,000 BC, written beer recipes in 3,000 BC Sumerian tablets, and the German Beer Purity Law of 1516. It also covers main beer ingredients like malt, hops, water and yeast and styles like ales, lagers, and various beer types. Various regions, styles and serving methods are outlined.
This document provides an overview of different types of beers categorized by their production method, color, and other characteristics. It discusses the two main categories - lager and ale - and some of their substyles like pale lager, bock, India pale ale, porter, and stout. For each substyle, details are given on color, flavor profile, and examples. The top beer brands in India and globally are also listed. Quality control measures for beer include monitoring temperature, pH, oxygen during brewing along with instrumentation, sensory programs, and proper methods.
This document provides guidance on properly tasting beer to fully enjoy its flavors and aromas. It recommends learning about different beer styles to appreciate them more. When tasting, use the proper glassware and serving temperatures for each style. Notice the beer's color, clarity and head formation, then smell for aromas like floral, fruity, grassy or toasty notes. Taste the full flavor across your tongue, paying attention to sweet, roasted, and hoppy flavors. Finally, consider the beer's body, carbonation, and finish to fully experience it. With practice following these tasting techniques, one can better savor and enjoy beer.
This document summarizes information about beer, including its main ingredients, the brewing process, types of ales and lagers, and food pairings. Beer is made from fermenting malted barley, water, hops, and yeast. The brewing process involves mixing malted barley with water to create wort, boiling the wort with hops, and fermenting with yeast. There are two main categories - ales, which ferment at higher temperatures, and lagers, which ferment at lower temperatures. The document provides examples of popular ale and lager styles and suggests pairing lighter beers with lighter dishes and heavier beers with heavier foods.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
The document describes an American craft beer tasting event that will include samples from various beer styles. It provides information on the biggest American craft breweries and includes a style guide describing different beer types that will be tasted, such as pale lagers, pilsners, brown ales, IPAs and stouts. For each sample to be tasted, it lists the brewery, style, key attributes like ABV and IBU, and an overall impression description.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
This document summarizes the production and types of beer. It begins by defining beer as an alcoholic beverage made from fermented malted barley, hops, water, and yeast. The history of beer is then briefly discussed, noting it originated from accidentally fermented grains. The key ingredients of beer - water, malt, hops, and yeast - are identified. The document proceeds to describe the brewing process and production of different beer types, distinguishing between ales and lagers. Draught beer is defined as beer served from a keg rather than a bottle.
The document discusses different styles of beers. It defines lagers as light-bodied, light-colored beers that are less bitter, while ales are described as heavier, darker, and more bitter. It then provides a detailed list of over 23 styles of beers categorized based on factors like color, body, hoppiness, and place of origin. The styles range from light lagers to very strong beers and include variations like pilsners, bocks, stouts, IPAs, wheat beers, and more.
This document provides an overview of the history and brewing process of beer. It discusses that beer was brewed as early as 6000 years ago in Babylon, and was popular in China, Europe, and colonial America. The key ingredients in beer are water, hops, malt, and yeast. Different varieties and processing of these ingredients produce different flavors and colors in the final beer. The document also covers beer styles and how to properly evaluate the appearance, aroma, taste, and mouthfeel of different types of beers.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document contains summaries of various beers including Budweiser, Bud Light, Kokanee, Budweiser Prohibition Brew, Honkers Ale, Alexander Keith's India Pale Ale, and Stella Artois. Each summary includes information about the beer's alcohol content, color, bitterness, serving temperature, and glassware. Some also provide brief descriptions of the beer's taste, ingredients, or origin.
#BEERONICE 4th Annual Dubuque on Ice Brewfest Product Lineup. This is an additional list of vendors and their products and can be used in addition to the 2015 Dubuque Brewfest Sampling Guide. www.DubuqueBrewfest.com
This document is a table listing various hop varieties. It provides information on the name, country of origin, aroma/flavor characteristics, alpha acid percentage, beta acid percentage, total oil content, suggested substitute hops, and common beer styles for each variety. The table is 10 pages long and lists over 50 different hop varieties from countries around the world.
The brewery was opened in 1900 by Thomas Alexander Sadler and supplied pubs run by the Sadler family for over 100 years until brewing stopped in 1927. Thomas's grandson John and great-grandson Chris Sadler reopened the brewery in 2004, keeping the family brewing tradition alive for over four generations. The brewery produces a variety of beers and offers brewery tours and "Brew a Beer Day" experiences so visitors can sample their products and learn about the brewing process.
This document outlines a presentation on soft drinks. It discusses the history of soft drinks, types of beverages and soft drinks, ingredients in soft drinks like water, sugar, carbon dioxide, acids, and flavors. It describes the manufacturing process of soft drinks which involves clarifying water, mixing ingredients, carbonating the beverage, and filling and packing finished products. It also covers reasons why people drink soda such as taste, availability, marketing, cost and caffeine addiction. Potential health impacts of soft drink consumption are mentioned like obesity, diabetes, tooth decay and bone loss. The document concludes with suggestions to drink soft drinks in moderation.
This document provides an overview of different types of beers categorized by their production method, color, and other characteristics. It discusses the two main categories - lager and ale - and some of their substyles like pale lager, bock, India pale ale, porter, and stout. For each substyle, details are given on color, flavor profile, and examples. The top beer brands in India and globally are also listed. Quality control measures for beer include monitoring temperature, pH, oxygen during brewing along with instrumentation, sensory programs, and proper methods.
This document provides guidance on properly tasting beer to fully enjoy its flavors and aromas. It recommends learning about different beer styles to appreciate them more. When tasting, use the proper glassware and serving temperatures for each style. Notice the beer's color, clarity and head formation, then smell for aromas like floral, fruity, grassy or toasty notes. Taste the full flavor across your tongue, paying attention to sweet, roasted, and hoppy flavors. Finally, consider the beer's body, carbonation, and finish to fully experience it. With practice following these tasting techniques, one can better savor and enjoy beer.
This document summarizes information about beer, including its main ingredients, the brewing process, types of ales and lagers, and food pairings. Beer is made from fermenting malted barley, water, hops, and yeast. The brewing process involves mixing malted barley with water to create wort, boiling the wort with hops, and fermenting with yeast. There are two main categories - ales, which ferment at higher temperatures, and lagers, which ferment at lower temperatures. The document provides examples of popular ale and lager styles and suggests pairing lighter beers with lighter dishes and heavier beers with heavier foods.
This document provides an overview of beer, including its history, ingredients, brewing process, classifications, and serving guidelines. It discusses how beer is made from malted barley, water, hops and sometimes other grains. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also outlines the steps of mashing, brewing, fermenting, lagering and packaging beer. Temperature, light exposure, sanitation and proper pouring technique are important for quality and freshness.
The document describes an American craft beer tasting event that will include samples from various beer styles. It provides information on the biggest American craft breweries and includes a style guide describing different beer types that will be tasted, such as pale lagers, pilsners, brown ales, IPAs and stouts. For each sample to be tasted, it lists the brewery, style, key attributes like ABV and IBU, and an overall impression description.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
This document summarizes the production and types of beer. It begins by defining beer as an alcoholic beverage made from fermented malted barley, hops, water, and yeast. The history of beer is then briefly discussed, noting it originated from accidentally fermented grains. The key ingredients of beer - water, malt, hops, and yeast - are identified. The document proceeds to describe the brewing process and production of different beer types, distinguishing between ales and lagers. Draught beer is defined as beer served from a keg rather than a bottle.
The document discusses different styles of beers. It defines lagers as light-bodied, light-colored beers that are less bitter, while ales are described as heavier, darker, and more bitter. It then provides a detailed list of over 23 styles of beers categorized based on factors like color, body, hoppiness, and place of origin. The styles range from light lagers to very strong beers and include variations like pilsners, bocks, stouts, IPAs, wheat beers, and more.
This document provides an overview of the history and brewing process of beer. It discusses that beer was brewed as early as 6000 years ago in Babylon, and was popular in China, Europe, and colonial America. The key ingredients in beer are water, hops, malt, and yeast. Different varieties and processing of these ingredients produce different flavors and colors in the final beer. The document also covers beer styles and how to properly evaluate the appearance, aroma, taste, and mouthfeel of different types of beers.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
The document provides an overview of the basics of beer, including its history, ingredients, brewing process, classifications, storage, and serving. It discusses that beer is made from malted barley, water, and hops. It describes the main steps in brewing as mashing, brewing, fermenting, and lagering (for lagers) or packaging. The two main classifications are ales, which are top-fermented, and lagers, which are bottom-fermented. It also covers storage best practices and responsible drinking.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document contains summaries of various beers including Budweiser, Bud Light, Kokanee, Budweiser Prohibition Brew, Honkers Ale, Alexander Keith's India Pale Ale, and Stella Artois. Each summary includes information about the beer's alcohol content, color, bitterness, serving temperature, and glassware. Some also provide brief descriptions of the beer's taste, ingredients, or origin.
#BEERONICE 4th Annual Dubuque on Ice Brewfest Product Lineup. This is an additional list of vendors and their products and can be used in addition to the 2015 Dubuque Brewfest Sampling Guide. www.DubuqueBrewfest.com
This document is a table listing various hop varieties. It provides information on the name, country of origin, aroma/flavor characteristics, alpha acid percentage, beta acid percentage, total oil content, suggested substitute hops, and common beer styles for each variety. The table is 10 pages long and lists over 50 different hop varieties from countries around the world.
The brewery was opened in 1900 by Thomas Alexander Sadler and supplied pubs run by the Sadler family for over 100 years until brewing stopped in 1927. Thomas's grandson John and great-grandson Chris Sadler reopened the brewery in 2004, keeping the family brewing tradition alive for over four generations. The brewery produces a variety of beers and offers brewery tours and "Brew a Beer Day" experiences so visitors can sample their products and learn about the brewing process.
This document outlines a presentation on soft drinks. It discusses the history of soft drinks, types of beverages and soft drinks, ingredients in soft drinks like water, sugar, carbon dioxide, acids, and flavors. It describes the manufacturing process of soft drinks which involves clarifying water, mixing ingredients, carbonating the beverage, and filling and packing finished products. It also covers reasons why people drink soda such as taste, availability, marketing, cost and caffeine addiction. Potential health impacts of soft drink consumption are mentioned like obesity, diabetes, tooth decay and bone loss. The document concludes with suggestions to drink soft drinks in moderation.
1. Making and Tasting Specialty IPA's
Educational Topic
January 14th, 2016
Jason Barker (Education Chair & Certified Judge)
Bill Schneller (Level 5 Master Judge)
Jim Thompson (Competition Chair & Provisional Judge)
Tracy Hensley (National Judge)
2. White, Red and Brown IPA - Oh My!
2015 Style Guidelines (IPA Changes)
Tasting Commercial Examples
Brewing and entering new Specialty IPAs
Update on Heart of Cascadia
3. 2015 Style Guidelines (IPA Changes)
2008 Guidelines were
straight forward:
● English IPA
● US IPA
● Double IPA
Easy to define but had no
room for experimental styles
(red, white, CDA, session,
etc.) so all experimental
styles had to go into 23A
Specialty Beer
4. 2015 Style Guidelines (IPA Changes)
The IPA category is for modern American IPAs and their
derivatives. This does not imply that English IPAs aren’t proper
IPAs or that there isn’t a relationship between them. This is
simply a method of grouping similar styles for competition
purposes. English IPAs are grouped with other English-derived
beers, and the stronger Double IPA is grouped with stronger
American beers.
The term “IPA” is intentionally NOT spelled out as “India
Pale Ale” since none of these beers historically went to
India, and many aren’t pale. However, the term IPA has
come to be a balance-defined style in modern craft beer.
5. 2015 Style Guidelines (IPA Changes)
New guidelines are expanded to cover multiple substyles
of IPA and include a catch-all category as well:
● 12C English IPA
● 21A American IPA
● 21B Specialty IPA (must declare why it’s specialty)
● 21C Specialty IPA: Belgian IPA
● 21D Specialty IPA: Black IPA
● 21E Specialty IPA: Brown IPA
● 21F Specialty IPA: Red IPA
● 21G Specialty IPA: Rye IPA
● 21H Specialty IPA: White IPA
● 22A Double IPA (American)
6. 2015 Style Guidelines (IPA Changes)
If a Specialty IPA doesn’t fit a predefined substyle (21C – 21H) it
goes in 21B but you have to specify what it is specifically. You also
need to specify strength for 21B (session, standard, double). If you
don’t specify strength, it’s assumed to be standard). So you can
enter any of the following in 21B:
● Double English IPA
● Session Red Wheat IPA
● Imperial Black Rye IPA
● American IPA with Brett
● Double Smoked Rye IPA
Could also go into 32B Specialty Smoked Beer...
7. 2015 Style Guidelines (IPA Changes)
Most Specialty IPA styles have a minimum OG of 1.050 - 1.056, so anything
labelled as session will likely do best in 21B. Most Specialty IPA’s also
don’t have OG ranges that are high enough to cover Double either (with
the exception of Black IPA), so most Double Specialty might do best in
21B. (For example, Brown IPA tops out at 1.070, so if you make a 1.095
version, enter it in 21B as Double Brown IPA)
Because IPA is such a popular style and is still evolving, this gives the
new guidelines more flexibility for future styles.
Notice that DIPA and English IPA are in different categories so they won’t
normally be judged with the other IPA categories*. DIPA is in Strong
American Ale (with barleywines, strong ales, and wheat wines) and English
IPA is in Pale Commonwealth Beers (with British Golden Ale and
Australian Sparkling Ale).
* HOC will accept DIPA as an “Double Strength” American IPA
8. Tasting Commercial Examples (White IPA)
Overall Impression: A fruity, spicy, refreshing version of
an American IPA, but with a lighter color, less body, and
featuring either the distinctive yeast and/or spice additions
typical of a Belgian witbier.
Aroma: Moderate fruity esters – banana, citrus, perhaps
apricot. May have light to moderate spice aroma such as
coriander or pepper from actual spice additions and/or
Belgian yeast. Hop aroma is moderately-low to medium,
usually American or New World type with stone fruit, citrus
and tropical aromas. Esters and spices may reduce hop
aroma perception. Light clove-like phenolics may be
present.
Appearance: Pale to deep golden color, typically hazy.
Moderate to large, dense white head that persists.
9. Tasting Commercial Examples (White IPA)
Flavor: Light malt flavor, perhaps a bit bready. Fruity esters
are moderate to high, with citrus flavors similar to
grapefruit and orange, or stone fruit like apricot.
Sometimes banana-like flavors are present. Hop flavor is
medium-low to medium-high with citrusy or fruity aspects.
Some spicy clove-like flavors from Belgian yeast may be
present. Coriander and orange peel flavors may be found
as well. Bitterness is high which leads to a moderately dry,
refreshing finish.
Mouthfeel: Medium-light body with medium to medium-
high carbonation. Typically no astringency, although highly
spiced examples may exhibit a light astringency which is
not distracting. Comments: A craft beer interpretation of
American IPA crossed with a witbier. History: American
craft brewers developed the style as a late winter/spring
seasonal beer to appeal to Wit and IPA drinkers alike.
10. Tasting Commercial Examples (White IPA)
Characteristic Ingredients: Pale and wheat malts, Belgian
yeast, citrusy American type hops.
Style Comparison: Similar to a Belgian Wit style except
highly hopped to the level of an American IPA. Bitter and
hoppy like the IPA but fruity, spicy and light like the Wit.
Typically the hop aroma and flavor are not as prominent as
in an American IPA.
Vital Statistics: OG: 1.056 – 1.065, IBUs: 40 – 70, FG: 1.010
– 1.016, SRM: 5 – 8, ABV: 5.5 – 7.0%
Commercial Examples: Blue Point White IPA, Deschutes
Chainbreaker IPA, Harpoon The Long Thaw, New Belgium
Accumulation
11. Tasting Commercial Examples (Red IPA)
Overall Impression: Hoppy, bitter, and moderately strong like an
American IPA, but with some caramel, toffee, and/or dark fruit
malt character. Retaining the dryish finish and lean body that
makes IPAs so drinkable, a Red IPA is a little more flavorful and
malty than an American IPA without being sweet or heavy.
Aroma: A moderate to strong fresh hop aroma featuring one or
more characteristics of American or New World hops, such as
tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine,
resinous, etc. Many versions are dry hopped and can have an
additional fresh hop aroma; this is desirable but not required.
Grassiness should be minimal, if present. A medium low to
medium malty-sweet aroma mixes in well with the hop selection,
and often features caramel, toffee, toasty, and/or dark fruit
character. Fruitiness from yeast may also be detected in some
versions, although a neutral fermentation character is also
acceptable. A restrained alcohol note may be present, but this
character should be minimal at best. Any American or New World
hop character is acceptable; new hop varieties continue to be
released and should not constrain this style.
12. Tasting Commercial Examples (Red IPA)
Appearance: Color ranges from light reddish-amber to dark
reddish-copper. Should be clear, although unfiltered dryhopped
versions may be a bit hazy. Medium-sized, off-white to cream-
colored head with good persistence.
Flavor: Hop flavor is medium to very high, and should reflect an
American or New World hop character, such as citrus, floral, pine,
resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.
Medium-high to very high hop bitterness. Malt flavor should be
medium-low to medium, and is generally clean but malty-sweet
up front with medium-dark caramel, toffee, toasty and/or dark
fruit malt flavors. The character malt choices and the hop
selections should complement and enhance each other, not
clash. The level of malt flavor should not adversely constrain the
hop bitterness and flavor presentation. Low yeast-derived
fruitiness is acceptable but not required. Dry to medium-dry
finish; residual sweetness should be medium-low to none. The
bitterness and hop flavor may linger into the aftertaste but
should not be harsh. A very light, clean alcohol flavor may be
noted in stronger versions.
13. Tasting Commercial Examples (Red IPA)
Style Comparison: Similar to the difference between an
American Amber Ale and an American Pale Ale, a Red IPA will
differ from an American IPA with the addition of some darker
crystal malts giving a slightly sweeter, more caramelly and dark
fruit-based balance. A Red IPA differs from an American Strong
Ale in that the malt profile is less intense and there is less body; a
Red IPA still has an IPA balance and doesn’t trend towards a
barleywine-like malt character. A Red IPA is like a stronger,
hoppier American Amber Ale, with the characteristic dry finish,
medium-light body, and strong late hop character.
Vital Statistics: OG: 1.056 – 1.070 IBUs: 40 – 70 FG: 1.008 – 1.016
SRM: 11 – 19 ABV: 5.5 – 7.5%
Commercial Examples: Green Flash Hop Head Red Double Red
IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside
Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA
14. Tasting Commercial Examples (Red IPA)
Mouthfeel: Medium-light to medium body, with a smooth
texture. Medium to medium-high carbonation. No harsh hop-
derived astringency. Very light, smooth alcohol warming not a
fault if it does not intrude into overall balance.
Comments: Previously might have been a sub-genre of American
Amber Ales or Double Red Ales, hoppier and stronger than the
normal products, but still maintaining the essential drinkability by
avoiding sweet flavors or a heavy body or finish.
History: A modern American craft beer style, based on American
IPA but with the malt flavors of an American Amber Ale.
Characteristic Ingredients: Similar to an American IPA, but with
medium or dark crystal malts, possibly some character malts with
a light toasty aspect. May use sugar adjuncts. American or New
World finishing hops with tropical, fruity, citrusy, piney, berry, or
melon aspects; the choice of hops and character malts is
synergistic – they very much have to complement each other and
not clash.
15. Tasting Commercial Examples (Belgian IPA)
Overall Impression: An IPA with the fruitiness and spiciness
derived from the use of Belgian yeast. The examples from
Belgium tend to be lighter in color and more attenuated, similar
to a tripel that has been brewed with more hops. This beer has a
more complex flavor profile and may be higher in alcohol than a
typical IPA.
Aroma: Moderate to high hop aroma, often tropical, stone fruit,
citrus or pine-like typical of American or New World hop varieties.
Floral and spicy aromas are also found indicating European hops.
Grassy aroma due to dry hopping may be present. Gentle,
grainy-sweet malt aroma, with little to no caramel. Fruity esters
are moderate to high and may include aromas of bananas, pears
and apples. Light clove-like phenols may be noticeable. Belgian
candi sugar-like aromas are sometimes present.
Appearance: Light golden to amber in color. Off-white head is
moderate to large in size and has good retention. Clarity is fair to
quite hazy in dry hopped examples.
16. Tasting Commercial Examples (Belgian IPA)
Flavor: Initial flavor is moderately spicy and estery associated
with Belgian yeast strains. Clove-like and peppery flavors are
common. Banana, pear and apple flavors are also typical. Hop
flavors are moderate to high in intensity and may reflect tropical,
stone fruit, melon, citrusy, or piney American/New World
varieties or floral and spicy Saazer-type hop flavors. Malt flavor is
light and grainy-sweet, sometimes with low toasted or caramel
malt flavor but not required. Bitterness is high and may be
accentuated by spicy yeast-derived flavors. The finish is dry to
medium-dry although some examples have a slight sweetness
mixed with the lingering bitterness.
Mouthfeel: The body is medium to light and varies due to
carbonation level and adjunct use. Carbonation level is medium
to high. Some higher alcohol versions may be warming although
this may not be readily apparent.
17. Tasting Commercial Examples (Belgian IPA)
Comments: The choice of yeast strain and hop varieties is critical
since many choices will horribly clash. History: A relatively new style,
started showing up in the mid 2000s. Homebrewers and
microbreweries simply substituted Belgian yeast in their American
IPA recipes. Belgian breweries added more hops to their tripel and
pale ale recipes. Characteristic Ingredients: Belgian yeast strains used
in making tripels and golden strong ales. American examples tend to
use American or New World hops while Belgian versions tend to use
European hops and only pale malt.
Style Comparison: A cross between an American IPA/Imperial IPA
with a Belgian Golden Strong Ale or Tripel. This style is may be
spicier, stronger, drier and more fruity than an American IPA.
Vital Statistics: OG: 1.058 – 1.080 IBUs: 50 – 100 FG: 1.008 – 1.016
SRM: 5 – 15 ABV: 6.2 – 9.5%
Commercial Examples: Brewery Vivant Triomphe, Houblon Chouffe,
Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel
Hop It
18. Brewing and Entering Specialty IPAs
Most competitions will transition to the 2015 Guidelines
this year
Plan on brewing six weeks before entry deadline
Be creative - explore colors and IPA flavors
Experiment with “Hop Bursting” and multiple dry-hop
additions
Read “IPA: Brewing Techniques, Recipes and the Evaluation
of India Pale Ale” or “Modern Homebrew Recipes” for
inspiration
19. 5 IPA Tips from Mitch Steele (Stone Brewing Co)
1. Keep the crystal malts to a minimum (5% or less). Use Munich malt or
some other lightly-roasted malt if you want more color.
2. British pale ale malt (Golden Promise or Maris Otter) is excellent for using
in all versions of IPA.
3. Don’t forget about older “classic” hop varieties. Everyone wants to use
Amarillo, Mosaic and Citra right now, and understandably so. These are
exciting new varieties that provide unique flavors, but some of the best
IPAs I’ve had recently were dry-hopped with Cascade or Sterling.
4. Similarly, don’t be afraid to use hops that aren’t considered “IPA hops.”
There are some great, highly aromatic hops available from Germany and
England, for example, that add wonderful nuances to an IPA.
5. Brew your beer to be reasonably dry. This means using lower mash
temperatures (148-152°F) to make highly fermentable wort. This is
especially important in double IPAs because higher alcohol adds a
perception of body and sweetness to a beer, and you don’t need to add to
that by having a lot of unfermentable dextrins. Drier beers allow the hops
to shine.